Tempe Kuah Kuning (Yellow Tempe Soup)
Ingredients
| Item | Quantity |
|---|---|
| Tempe | 1 block (cut into cubes) |
| Salam leaves | 2 leaves |
| For the Spices: | |
| Red chili peppers | 10 small (rawit merah) |
| Curly red chili | 15 pieces (cabe merah keriting) |
| Shallots | 8 cloves (bawang merah) |
| Garlic | 2 cloves (bawang putih) |
| Turmeric (fresh) | 2-inch piece (kunyit) |
| Kencur (aromatic root) | 1-inch piece (kencur) |
| Salt | To taste |
| Sugar | To taste |
| Flavor enhancer | To taste (optional) |
| Tamarind water | 200 ml (dissolved tamarind in water) |
Instructions
- Begin by cutting the tempe into cubes of medium size. Set aside.
- Prepare the spice paste by blending the red chili peppers, curly red chili, shallots, garlic, turmeric, and kencur in a food processor or mortar and pestle until smooth.
- In a pan, heat a bit of oil and sauté the ground spice mixture along with the salam leaves until fragrant.
- Add the tamarind water and allow it to come to a gentle boil.
- Once the mixture is boiling, add the tempe cubes, ensuring they are well immersed in the liquid. Season with salt, sugar, and flavor enhancer to taste.
- Let the tempe simmer for about 10-15 minutes, or until it absorbs the flavors and becomes tender.
- Serve warm, garnished with extra salam leaves if desired, and enjoy your savory, flavorful Tempe Kuah Kuning!
This comforting dish pairs beautifully with steamed rice and can be a delicious main or side dish for any meal. The combination of turmeric, kencur, and tamarind provides a rich and aromatic flavor profile that’s both savory and slightly tangy. Perfect for those who enjoy traditional Indonesian flavors with a twist!
